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So Good, the Magazine of Haute Patisserie: # 18, July 2017

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    So Good Magazine # 18, July 2017
    304 pages, paperback
    On the cover: Golda by Lior Shtaygman

    Contents:

    Dinara Kasko, Simply amazing
    Lauren v. Hass, A critical approach
    Lior Shtaygman, A close look
    Frédéric Bau, Imagining the future
    Cédric Grolet, Lemon, apple, hazelnut, and almond
    Oriol Castro, Eduard Xatruch & Mateu Casañas, New techniques without borders
    Christophe Roesems, Defending a character
    David Gil, Ice cream beyond itself
    Leonardo di Carlo, In full maturity
    Gabriele Riva, Mochi Gelato: When Japan and Italy met in a dessert
    Andrés Morán, Healthy yet good
    Jordi Puigvert, The multiple paths of technique
    John Shields & Karen Urie Shields, It Takes Two
    Susanna Yoon, Stick with her
    Emmanuel Hamon, Appreciating pâtissier globalization
    Elena Krasnova, Paris is in my hands
    Antonio Bachour and Karina Rivera, New Bistro Spirit Plated Desserts
    Nobuhiro Koto, A plate of Karuizawa
    Franck Michel, Classic and contemporary
    Fredrik Borgskog, The architecture of nature
    Fabrizio Fiorani, The incalculable value of superfluous
    Vincent Attali, Mediterranean, technological, free
    Elaine young, Accompanying the Indian pastry awakening

    No returns on books.

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So Good Magazine # 18, July 2017
304 pages, paperback
On the cover: Golda by Lior Shtaygman

Contents:

Dinara Kasko, Simply amazing
Lauren v. Hass, A critical approach
Lior Shtaygman, A close look
Frédéric Bau, Imagining the future
Cédric Grolet, Lemon, apple, hazelnut, and almond
Oriol Castro, Eduard Xatruch & Mateu Casañas, New techniques without borders
Christophe Roesems, Defending a character
David Gil, Ice cream beyond itself
Leonardo di Carlo, In full maturity
Gabriele Riva, Mochi Gelato: When Japan and Italy met in a dessert
Andrés Morán, Healthy yet good
Jordi Puigvert, The multiple paths of technique
John Shields & Karen Urie Shields, It Takes Two
Susanna Yoon, Stick with her
Emmanuel Hamon, Appreciating pâtissier globalization
Elena Krasnova, Paris is in my hands
Antonio Bachour and Karina Rivera, New Bistro Spirit Plated Desserts
Nobuhiro Koto, A plate of Karuizawa
Franck Michel, Classic and contemporary
Fredrik Borgskog, The architecture of nature
Fabrizio Fiorani, The incalculable value of superfluous
Vincent Attali, Mediterranean, technological, free
Elaine young, Accompanying the Indian pastry awakening

No returns on books.

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Cover Type Paperback
So Good, the Magazine of Haute Patisserie: # 18, July 2017
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